Apricot Chicken with Warm Spinach Salad
plus Butternut Squash, Maple Dijon Dressing & Green Beans
- Milk
Get ready to fall for the warming autumn flavors in this sweet and savory dinner idea. Seasoned butternut squash roasts in the oven until it’s tender and the sugars caramelize. You’ll toss the roasted squash with Dijon-maple dressing, then add in leafy spinach that wilts slightly as it warms, bringing out its earthy notes. Italian seasoned chicken in a lemon-kissed apricot pan sauce and roasted green beans complete this harvest plate.
Ingredients
6 ounce
Green Beans
1 unit
Lemon
8 ounce
Butternut Squash
1 tablespoon
Italian Seasoning
10 ounce
Chicken Cutlets
2 tablespoon
Maple Syrup
2 teaspoon
Dijon Mustard
2.5 ounce
Spinach
1 unit
Chicken Stock Concentrate
1 unit
Apricot Jam
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Quarter lemon.
• Toss butternut squash on one side of a baking sheet with a drizzle of oil, half the Italian Seasoning, salt, and pepper. Roast on top rack 10 minutes. (For 4 servings, spread squash out across entire sheet.) • Once squash has roasted 10 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper; return to top rack and roast until veggies are tender and browned, 10-12 minutes more. (For 4, leave squash roasting; add green beans to a second baking sheet and roast on middle rack.)
• While veggies roast, pat chicken* dry with paper towels; season with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, reduce heat to medium and cover the pan after turning the chicken; add a few more minutes to the cook time. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
• While chicken cooks, in a large bowl, whisk together mustard, juice from half the lemon, 2 tsp maple syrup, and 2 tsp olive oil (4 tsp maple syrup and 4 tsp olive oil for 4 servings) until smooth; set aside. (Be sure to measure the maple syrup—we sent more!) • Once squash is done roasting, transfer to bowl with dressing; add spinach and toss to combine. Taste and season with salt and pepper if desired.
• Return pan used for chicken to medium-high heat. Stir in stock concentrate, jam, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Bring to a simmer and cook until thickened, 3-5 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash more water.
• Slice chicken crosswise. Divide chicken, green beans, and spinach salad between plates in separate sections. Spoon pan sauce over chicken and serve with any remaining lemon wedges.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the apricot-glazed chicken, while the warm spinach and butternut squash salad was a delightful surprise 🍲.
- Ease of prep: Some found it quick and simple, while others noted multiple steps; pre-cut squash was appreciated.
- Suggestions: Consider adding nuts or feta to the salad for extra crunch and flavor; adjust mustard in dressing to taste.
- Leftovers: The warm spinach salad didn't reheat well, but the chicken remained tasty for next-day meals.
- Portions: A few found the serving size small; others noted an abundance of spinach salad.
Reviews from our home cooks
The salad was very unique and good. If I were to make it again, I would add nuts and some feta cheese to bump it up a notch. The unique part was the roasted butternut squash. Who'd have guessed this would be so good...and the dressing, well you all are the best on sauce!
This was great. Loved the warm squash in the spinach salad. Also loved that the squash was already cut up and ready for cooking.
Great flavor with the syrup and the jelly. Warm spinach salad was tasty and a twist from a cold salad.
Wife was amazed at the great taste blend of the spinach and squash with maple syrup and Dijon mustard dressing.
Delicious! Every single butternut squash cube, every spinach leaf and every single string bean was the perfect degree of ripeness and freshness...not a blemish, bruise or spot. This is on my "order again" list.
Everything was great! The only issue was that the warm butternut squash spinach salad did not reheat as leftovers.
The recipe made A LOT of spinach salad. Not complaining, but it was almost comical. Food was delicious
The sauce didn't come out right, for some reason. I debated about using straight apricot jam next time I try to make this.
Enjoyed the squash and the fact it was ready for use - no prep for me!!!
This was by far the favorite recipe I've cooked from here. Loved the flavors
